Food Laboratory Safety Procedures

A. Preventing Falls
1. No horse playing of any kind is permitted in the laboratory.
2. Wipe up all spills at once.
3. Close equipment doors and drawers.
In case of fall, the following should be immediately
observed:
 When a person falls, make sure there are no serious
and obvious injuries- no broken bones, heavy
bleeding, seizures, and that the person is conscious. If
the fall was ‘bad’ do not allow the person to move
until you are sure no injuries have been done to
his/her head, neck, back, or hips.

B. Preventing Cuts and Punctures

1. Keep sharp knives sharp. They are less likely to cause an accident than dull ones.
2. Use a cutting board.
3. Cut away from you with the knife blade slanted.
4. For peeling vegetables such as carrots or potatoes, use a peeler instead of a knife.
5. If a knife or other sharp object starts to fall, get out of the way. Do not try to catch it in mid-
air.
6. Wash, dry and store knives separately from other dishes and utensils.
7. Keep your fingers away from beaters and blades in equipment.
8. Use knives and other tools only for their intended purpose.
9. Sweep up broken glass immediately.
10. Wrap your hand in a towel to pick up broken glass.
11. When opening cans, cut the lids completely off.
12. Don’t leave sharp knives and other sharp objects in a sink full of water.

In case of minor cuts, the following should be immediately

observed:

 Wash your hands with soap or antibacterial cleanser to

prevent infection.
 Then, wash the cut thoroughly with mild soap and
water.
 Use direct pressure to stop the bleeding.
 Apply antibacterial ointment and a clean bandage that
will not stick to the wound.
 FOR MINOR PUNCTURES
 Wash your hands with soap or antibacterial cleanser to
prevent infection.
 Rinse the puncture for 5 minutes under running
water. Then wash with soap.
 Look (but do not poke around) for objects inside the
wound. If found, don't remove it. Go to your emergency
or Medical - Dental Clinic.
 If you can't see anything inside the wound, but a piece
of the object that caused the injury is missing, also seek
medical attention.
 Apply antibacterial ointment and a clean bandage that
will not stick to the wound

FOR MAJOR CUTS AND PUNCTURES

 Call your health care provider immediately

C. Preventing Fires and Burns

1. Use salt or baking soda, not water to put out a grease fire.
2. Keep flammable materials away from the top of the range and away from portable appliances
that produce heat.
3. Use a dry potholder to remove pans from the oven.
4. Keep pan handles turned inward on the range.
5. When removing a pan lid, tilt the lid away from you and do not hold your face directly over
the pan.
6. When removing a pan from the oven, pull the rack out. Don’t reach into a hot oven.
7. Check to be sure all appliances are turned off when you are finished with them.
8. Use a spoon or tongs, not your fingers, to remove food from pots and pans.
9. If you smell gas, turn off all range and oven controls and tell your instructor.

In case of fire, the following should be immediately

observed:

 Electrical Fire: Turn off equipment and unplug it if you

can do so safely. If a fire starts, use a fire extinguisher;
never douse it with water. Always call the fire
department for an electrical fire, even if you have
already put it out with the fire extinguisher.
  Grease Fire: Never pour water on a grease fire. Use a
metal lid since glass will shatter. Pour on Baking Soda -
Baking soda will extinguish grease fires, but only if
they're small. It takes a lot of baking soda to do the job.
Spray the Pot with a Class B Dry Chemical Fire
Extinguisher - This is your last resort,
as fire extinguishers will contaminate your kitchen

In case of Burns: Run cool water over the burned area, soak
it in cool water (not ice water), or cover it with a clean,
cold, wet towel. Cover the burn with a sterile bandage or a
clean cloth.

D. Preventing Electrical Shocks

1. Treat all appliances and equipment with respect.
2. Keep electrical cords away from water and hot objects.
3. Unplug portable appliances after using them.
4. Unplug portable appliances before cleaning them.
5. Before using an electrical appliance, make sure your hands are dry and that you are standing
on a dry surface.
Caution
 Don't touch the injured person if he or she is still in
contact with the electrical current.
 Call your local emergency number if the source of the
burn is a high-voltage wire or lightning. Don't get near
high-voltage wires until the power is turned off.
Overhead power lines usually aren't insulated. Stay at
least 20 feet (about 6 meters) away — farther if wires
are jumping and sparking.
 Don't move a person with an electrical injury unless he
or she is in immediate danger.

Take these actions immediately while waiting for medical

help:
 Turn off the source of electricity, if possible. If not,
move the source away from you and the person, using
a dry, no conducting object made of cardboard, plastic
or wood.
 Begin Cardiopulmonary Resuscitation (CPR) if the
person shows no signs of circulation, such as
breathing, coughing or movement.
 Try to prevent the injured person from becoming
chilled.
 Apply a bandage. Cover any burned areas with a sterile
gauze bandage, if available, or a clean cloth. Don't use
a blanket or towel, because loose fibers can stick to the
burns.
 Food Safety and Sanitation

FIVE KEYS TO SAFER FOOD

Keep clean:
 Pull hair back and secure it with hairnet so that it stays away from your face and shoulders
before you enter the food lab.
 Do not work with food if you have an open wound on your hands.
 Wash your hands with soap and water before handling food and often during food preparation.
Dry your hands with paper towels, not the dish towel.
 Repeatedly wash your hands when necessary – especially after coughing, sneezing or using the
restroom.
 Wash and sanitize all surface and equipment used for food preparation.
 Protect kitchen areas and food from insects, pest, and other animals.
 When tasting foods, use a spoon other than the one used for stirring. Use a clean spoon for each
person tasting and for each time food is tasted.
Why?
While most microorganisms do not cause disease, dangerous microorganisms are widely found in soil,
water, animals, and people. These microorganisms are carried on hand, wiping cloths and utensils,
especially cutting boards and the slightest contact can transfer them to food and cause foodborne
diseases.

Separate raw and cooked:

 Separate raw meat, poultry and seafood from other foods.
 Use separate equipment and utensils such as knives and cutting boards for handling raw foods.
 Store food in containers to avoid contact between raw and prepared foods.

Why?
Raw food, especially meat, poultry and seafood, and their juices, can contain dangerous microorganisms
which may be transferred onto other food during food preparation and storage.

Cook thoroughly:
  Cook food thoroughly, especially meat, poultry, eggs and seafood.
 Bring foods like soups and stew to boiling to make sure that they have reached 70°C. For meat
and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer.
 Reheat cooked food thoroughly.

Why?
Proper cooking kills almost all dangerous microorganisms. Studies have shown that cooking food to a
temperature of 70°C can help ensure it is safe for consumption. Food that requires special attention
includes minced meats, rolled roasts, large joints of meats and whole poultry.

Keep food at safe temperatures:

 Do not leave cooked food at room temperature for more than 2 hours.
 Refrigerate promptly all cooked and perishable food (preferably below 5°C).
 Keep cooked food piping hot (more than 60°C) prior to serving.
 Do not store food to long even in refrigerator.
 Do not thaw frozen food at room temperature.

Why?
Microorganisms can multiply very quickly if food is stored at room temperature. By holding at
temperatures below 5°C or above 60°C, the growth of microorganisms is slowed down or stopped.
Some dangerous microorganisms still grow below 5°C.

Use safe water and raw materials:

 Use safe water or treat it to make it safe.
 Select fresh and wholesome foods.
 Choose foods processed for safety, such as pasteurized milk.
 Wash fruits and vegetables, especially if eaten raw.
 Do not use food beyond its expiry date.

Why?
Raw materials, including water and ice, may be contaminated with dangerous microorganisms and
chemicals. Toxic chemicals may be formed in damaged and moldy foods. Care in selection of raw
materials and simple measures such as washing and peeling may reduce the risk.

Knowledge = Prevention

Following these guidelines will help prevent the spread of germs, promote good food hygiene
and reduce health risk.